Beetroot Chutney – Beetroot Coconut Chutney

September 12, 2017 Chutney RecipesSide Dish for Idli/Dosa  2 comments

Beetroot Chutney, the very name is so unique.. I am not a big fan of beetroot, all I end up making is this simple poriyal or this soup! My favourite is halwa though 🙂 I can’t think of anything else. I had some beetroots sitting in the fridge and did not want to make the same old dishes as above. So made this chutney, though I was skeptical in the beginning. Trust me it tasted so good! Went on well with idli, dosa and even with hot rice.


Now to the recipe..


Beetroot Chutney My Magic Pan


[Preparation Time- 10 mins  : Cooking Time- 15 mins]

Beetroot Chutney Ingredients:

  • Beetroot – 2 (small)
  • Coconut – 1/4 cup (grated)
  • Red chillies – 2 to 3
  • Chana Dal – 1 tbsp
  • Urad Dal – 1 tbsp
  • Salt – as needed
  • Tamarind paste – 1/2 tsp
  • Oil – 1 tsp + 1 tsp
  • Mustard – 1 tsp
  • Asafoetida – a pinch
  • Curry leaves – a sprig


Beetroot Chutney My Magic Pan


  • Heat a pan with 1 tsp of oil and roast the red chillies until brown. Keep it aside. In the same oil roast chana Dal and urad Dal until golden brown. Keep it aside.


  • In the same pan, add the peeled/chopped beetroot. Cook covered for 5-7 mins until soft. Add the grated coconut and curry leaves. Sauté for a minute, no need to roast.


  • Take the sautéed beetroot, red chillies, salt and tamarind paste in a mixer and grind it. Finally add the roasted chana Dal and urad Dal. Just pulse it once or twice.


  • Heat a pan with oil and temper with mustard, asafoetida & curry leaves. Add the ground Beetroot Chutney to it and sauté for a couple of minutes.



Thats it! Nutritious Beetroot Chutney ready!

Serve with idli/dosa or rice.


Beetroot Chutney My Magic Pan


  1. U can add 2 cloves of garlic if u wish.
  2. Skip chana/urad Dal and add roasted gram (pori kadalai). That will taste good too.


Beetroot Chutney My Magic Pan

2 comments to Beetroot Chutney – Beetroot Coconut Chutney

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